Cheese

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  • Cheese made from human DNA strands

    cheese - Yahoo News Search Results
    24 Jul 2014 | 5:17 pm
    A vegan-friendly cheese has been created in a lab using strands of human DNA.
  • Small Cheesemaking Operations Lead Growth in U.S. Cheese Industry

    Cheese Underground
    Jeanne Carpenter
    15 Jul 2014 | 3:51 pm
    Specialty Food News today reports that while the overall U.S. cheesemaking industry is on the rise, interestingly enough, the number of small cheesemaking establishments is far outpacing the growth of larger operations in America. According to the Census Bureau's 2012 Economic Census, between 2007 and 2012, the total number of cheesemaking establishments in the U.S. rose by 13 percent to 542, while growth in small establishments, (defined as employing up to 19 people), rose more than double that rate, by 28 percent, to 250.The report reveals that in 2012, small cheesemaking facilities…
  • Dairy markets: Class III withstands spot cheese decline

    cheese - Yahoo News Search Results
    25 Jul 2014 | 6:07 am
    Editor’s note: This market commentary is provided by the Dairy Division at FCStone in Chicago, Ill. Class III futures prices were double-digit higher early in the day, but pulled back – albeit not too much – on a sharp drop in the spot cheese session.
  • Put those goats to use in Tropico 5's 'The Big Cheese' DLC

    CHEESE - Bing News
    24 Jul 2014 | 11:47 pm
    Mmm, cheese. Tropico 5's first DLC pack is called The Big Cheese, and it involves actually making cheese in El Presidente's very own artisan factory, The Creamery. The Big Cheese is available now for $4, or free for those who pre-ordered the game via Steam ...
  • Grilled Figs With Pomegranate Molasses

    NYT > Cheese
    10 Jul 2014 | 9:00 pm
    Serve these figs warm as an appetizer with goat cheese, or as a dessert with ricotta or yogurt.
 
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    CHEESE - Bing News

  • Put those goats to use in Tropico 5's 'The Big Cheese' DLC

    24 Jul 2014 | 11:47 pm
    Mmm, cheese. Tropico 5's first DLC pack is called The Big Cheese, and it involves actually making cheese in El Presidente's very own artisan factory, The Creamery. The Big Cheese is available now for $4, or free for those who pre-ordered the game via Steam ...
  • Tropico 5′s First DLC, The Big Cheese, Available Now

    24 Jul 2014 | 10:49 pm
    “The Big Cheese,” the first DLC for Kalypso Media’s Tropico 5, lets your dictator turn his hand toward the more domestic as you try to make the best cheese in the world. As anyone who has ever played a game in the Tropico series can tell you, Kalypso ...
  • Grilled Cheese Restaurant Opens at 188 Allen Street

    24 Jul 2014 | 8:25 pm
    That new grilled cheese restaurant-bar at 188 Allen Street is now open. Awnings have been unrolled and stools set at the various tables. Last identified as “Cheese Grille” by various Craigslist job listings, the manager inside said the business is ...
  • Big cheese coming to Sacramento for 2014 American Cheese Society Conference

    24 Jul 2014 | 2:50 pm
    America’s farm-to-fork capital is set to say—and see and taste—cheese next week as the 31st annual American Cheese Society Conference descends upon downtown from July 29 to Aug. 2. Held at the Sacramento Convention Center, this prestigious industry ...
  • Driving Vermont's Very Tasty Cheese Trail

    24 Jul 2014 | 5:49 am
    That evening I drove up to North Hero, a Lake Champlain island close to the New York border, heading for the homey, 123-year-old North Hero House, a stately but unassuming inn whose rooms are decorated in a country style that's mercifully low on chintz.
 
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    Cheese Underground

  • Small Cheesemaking Operations Lead Growth in U.S. Cheese Industry

    Jeanne Carpenter
    15 Jul 2014 | 3:51 pm
    Specialty Food News today reports that while the overall U.S. cheesemaking industry is on the rise, interestingly enough, the number of small cheesemaking establishments is far outpacing the growth of larger operations in America. According to the Census Bureau's 2012 Economic Census, between 2007 and 2012, the total number of cheesemaking establishments in the U.S. rose by 13 percent to 542, while growth in small establishments, (defined as employing up to 19 people), rose more than double that rate, by 28 percent, to 250.The report reveals that in 2012, small cheesemaking facilities…
  • Got Cheese History? 100 Cheese Factories Now Documented

    Jeanne Carpenter
    26 Jun 2014 | 8:54 am
    Newcomer cheesemaker Anna Landmark shares cheese with veterancheesemaker Willi Lehner, whose father emigrated from Switzerland and managed Rysers Cheese Factory in Mt. Horeb for 21 years. More than 100 cheese factories in southwestern Dane County are now mapped and remembered with extensive information and photos online, thanks to the Mount Horeb Area Historical Society.The Society unveiled the new cheese factory website on Sunday in downtown Mt. Horeb on the site of the former Henze cheese warehouse, now Zalucha Studios. Next door is the former Rysers Cheese Factory, today home to the Grumpy…
  • FDA Further "Clarifies" Stance on Aging Cheese on Wooden Boards

    Jeanne Carpenter
    10 Jun 2014 | 4:59 pm
    After dozens of U.S. major news outlets did an outstanding job of reporting news on the FDA clarifying its position on the use of wooden boards when it comes to aging cheese, the agency today further clarified its earlier clarification. Here is the FDA Statement:"The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue. Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.In the interest of public health, the FDA's current regulations state that…
  • Game Changer: FDA Rules No Wooden Boards in Cheese Aging

    Jeanne Carpenter
    7 Jun 2014 | 6:10 pm
    A sense of disbelief and distress is quickly rippling through the U.S. artisan cheese community, as the federal Food and Drug Administration (FDA) this week announced it will not permit American cheesemakers to age cheese on wooden boards.Recently, the FDA inspected several New York state cheesemakers and cited them for using wooden surfaces to age their cheeses. The New York State Department of Agriculture & Markets' Division of Milk Control and Dairy Services, which (like most every state in the U.S., including Wisconsin), has allowed this practice, reached out to FDA for clarification…
  • Just Released: Red Barn Family Farms Cūpola

    Jeanne Carpenter
    3 Jun 2014 | 7:21 pm
    Three years after working to perfect the recipe for a new farmhouse cheese, Red Barn Family Farms in Wisconsin unveiled its new masterpiece, Cūpola this week.Cūpola is a semi-hard cheese crafted in 11-pound wheels. The flavor is fruity and nutty with hints of caramel and toasted pineapple, while the texture is firm, yet supple enough to cut and eat with a cracker. Aged seven months, the first batch was pre-sold to select retailers, so it's a bit hard to find. But another batch will be ready in late June, so chances are you'll find it in more stores later this summer.I pre-ordered two wheels…
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    WordPress Tag: Cheese

  • Recipe: Gousto Mediterranean Lamb, Artichoke & Goats Cheese Linguine

    houseofherby
    24 Jul 2014 | 5:30 am
    I was recently contacted by Gousto, an online company who seek to encourage people to cook their own food using organic, free range and sustainable foods. They have recipes on their site weekly and you order for the number of meals you require for the number of people you’re feeding. The exact amounts of everything is delivered in a well packaged, insulated box with the recipes included. All you need to do is cook! The lovely folks at Gousto sent me a free box (with everything pictured above) to blog about and have given me a discount code so that you can receive 50% off your first Gousto…
  • Homemade Ricotta Cheese

    Sarah
    24 Jul 2014 | 5:30 am
    Have you ever put off trying something new because you just knew that it was going to be a pain
  • Parmigiana Di Zucchine

    Leanne Jenna
    24 Jul 2014 | 4:54 am
    My first recipe is inspired by a recent trip to Rome. As much as I adored eating authentic Italian pasta, this is a slightly lighter option that still packs an Italian punch! Plus, I was gifted a big, beautiful courgette (pic below) that was grown by some friends and thought this was the perfect dish to make use of it. As with all my ingredient lists organic and homegrown is best, if this is not possible try to buy local and fresh. However, you should be able to grow basics even in the most humble home or garden. (My boyfriend and I grow our essential herbs on our tiny roof in London.) For…
  • Bachelor's Sandwich..

    DRESS-EAT-LIVE
    24 Jul 2014 | 3:49 am
    Ingredients: lettuce – 1 Tomatoes- 2 sliced into circles or semi-circles Onions- 2 sliced into circles of semi-circles cheese slices – according to your preference 5-6 cloves of garlic – smashed finely Mayonnaise – 7 dollops oregano seasoning sandwich bread butter FOR NON-VEGETARIANS :  Add salami slices or stir fried chicken   Method: Garlic Mayo: Mix the smashed garlic and Mayo in a mixer if possible and refrigerate the mixture for half hour or more.  Spread the Garlic Mayo mix on both the bread slices and lay the sliced onions, tomatoes and torn lettuce. Add…
  • Pennette with Red Peppers, Lemon and Feta Cheese

    enrico
    24 Jul 2014 | 3:34 am
    Pennette with Red Peppers, Lemon and Feta Peppers… you can use them in most recipes and always “fare una bella figura” or make a good impression. In Italy, these two words “bella figura” are used to define anything to do with presentation, manners, skills, looks and elegance and most Italians would pay close attention to how they look, what they do and how they do it and how they present themselves especially when they want to impress someone or for special events/occasions (some of them nearing an obsessive compulsive disorder… lol). As for the peppers, I…
 
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    lucy's Whey

  • Featured Cheese: Flory’s Truckle

    Amy Thompson
    10 Jul 2014 | 12:45 pm
    Flory’s Truckle | Milton Creamery | Milton, IA Here at Lucy’s Whey, we love a cheese with a good story. Flory’s Truckle is the result of a collaboration between Milton Creamery (of Prairie Breeze Cheddar fame) and the Flory family of Jamesport, Missouri. The Florys make the cheddar and bandage it in cloth, aging it for at least 60 days before sending it along to Milton Creamery for another year or so of aging in their caves. Each truckle – that’s cheese speak for a cylinder shaped wheel – arrives at Lucy’s Whey festively adorned with a plaid bow. Our…
  • Lieb Cellars Pop Up

    Amy Thompson
    10 Jul 2014 | 9:02 am
    Dear friends, As many of you know, Lucy’s Whey got its start as a small shop in East Hampton. We closed our doors there last fall just as we opened in Manhattan’s Upper East Side, but I miss that store, and many of you have told me that you do too. So, I am excited to let you know that this Friday, July 11th, I will be back in East Hampton with some of our favorite cheeses for a one-day pop up shop at the Lieb Cellars East Hampton Tasting Room. Visit me this Friday to pick up some of your favorite Lucy’s Whey cheeses, and while you’re there sample Lieb’s gorgeous…
  • This 4th of July: Celebrate American Cheese

    Amy Thompson
    2 Jul 2014 | 9:02 am
    CELEBRATE AMERICAN FARMSTEAD CHEESE There’s no better way to show your patriotic side than by supporting our country’s small farmers and producers! These American originals really wow-ed us this year: Madeleine, a local goat’s milk cheese from Sprout Creek Farm, is delicate and full flavored. Grassy and herbacious, these pecorino-like spring wheels are downright ethereal. Available at both shops. Also hailing from New York state, Ledyard is a soft-ripened sheep’s milk cheese that has been wrapped in locally harvested, beer-soaked grape leaves. Its cakey-fudgy interior…
  • Dinner with Lucy: Watermelon, Feta, and Balsamic Salad

    Amy Thompson
    20 Jun 2014 | 9:21 am
    This salad couldn’t be more simple! And the best part? You don’t have to go near the stove. Watermelon, feta, and balsamic are a summer trifecta. Lucy updates this classic pairing with pickled watermelon rinds and chili salt! All products listed in bold are available at our Carnegie Hill shop. Watermelon, Feta, and Balsamic Salad, with a twist 3 cups cubed watermelon 2-4 oz. packages Lively Run Feta, crumbled Drizzle of La Masia Rioja Balsamic Vinegar and Portuguese Olive Oil 1 teaspoon Maldon sea salt 1/4 teaspoon chili powder Pickled watermelon rinds, if you’re feeling…
  • Lucy’s Guide to Summer Entertaining

    Amy Thompson
    20 Jun 2014 | 6:23 am
    This week we share Lucy’s foolproof dinner party recipe, our favorite gifts for the hostess with the mostest, and an appetizer alternative (or addition!) to the cheese plate. FOOLPROOF RECIPE When Lucy has last minute guests, or just needs a foolproof recipe for a dinner party, she turns to this upgraded version of pasta carbonara. Her recipe features sauce-grabbing Spaccatelli from Sfoglini in Brooklyn, La Quercia prosciutto, and farm fresh eggs. Click here for the recipe, and pick up all the ingredients you need at our Carnegie Hill cheese shop. BRING BREAKFAST This tip comes from…
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